It’s seems pretty fancy, sweet and buttery flavors of Grilled Lobster Tail and also garlicky are enhanced even more with a little hit of real Smokey flavor.
Lobster tail is bit expensive. But it’s good incredibly easy to make. This recipe will make the best easy and perfect dinner to make for a special occasion Grill lobster tail. Skip the restaurant and make your own meal, experience with your family.
Different Variety of Lobsters….
There are two types of lobster tails such as cold water lobster and warm water lobster. Sometimes cold one called it Maine lobster and warm one called Spiny lobster. Arguably the Best one is cold water lobster because they have best texture and full of flavors.
Sometimes lobster suppliers didn’t mention whether it is cold or warm but you can easily identify where they from. Mainly cold one coming from Maine, Australia and New Zealand. Warm ones are from Caribbean and Latin America
How can we choose best Lobster???
People assume that the bigger lobsters are the best. But when the lobster gets bigger more fisher flavors not sweet. Also fresh lobster has long antenna.
Buttery fishy is the best quality lobster. Fresh lobsters will give the best flavors and real lobster meal experience.
Ready Lobster Tails to Grill ….
People get a bigger reaction, where pair that with a lobster tail. Always they thought lobster tails were pretty difficult before started cooking them. However, that couldn’t be further from the truth. They are so easy to make. In this going to show you Best way to Grilled Lobster Tail and how to make them on your grill. Keep reading.
They’re going to cook up kind of quick. Two different ways can cook Lobster Tail. We can cut them in half and cook them in the shell. That’s a good way to cook them. If you’re going to take the meat out to use the meat in something else like lobster ravioli or something like that.
We want these to be presented really nicely on a platter next to a steak or all by themselves. We’re going to do a cut right down the middle of the shell. We can take the meat out so it’ll make a pretty presentation. Take the scissors, cut it all the way down to the fins right here, and I’m going to be really delicate.
This first kind of section right here, you can break these completely off because we want the lobster meat to hang over the front and make for a pretty presentation. So you can break this first section off– removing all these pieces, then you want to be a little bit more delicate as you kind of goes through here.
Put your thumbs in and opening them up. If you get too rough here, you can break these shells into little pieces, and then you have little bits of shell in your lobster. So once you got that, take your thumb down on the bottom right here and break the meat away from the shell.
And then push up on it, and it will release it entirely from the shell. And you could pull it up and set it right on top of your lobster shell to make for a beautiful presentation.
It’s Time to Light up your Smoker……..
There are top three types of woods can use for the smoker. Such as Pecan, Cherry and apple wood. These woods can smoking specially for the seafood. These are add mild flavors also sweetness for sea food.
Especially pecan wood smokes add nutty sweetness for your Sea Food. You can get real sea food experience. Cherry and Apple wood add same kind of sweet and fruity flavors. Cherry wood is most popular than apple wood. Also it add more stronger fruity flavors.
Let’s make Garlic Butter Base….
First thing arrange one of half foil pans and add about a stick and a half of butter to that. Then squeeze two lemons in to there. Also add mince up finely two garlic cloves. Be sure to get a fine mince. Add about a half handful of parsley. The parsley’s mainly for color. Also Cayenne pepper for some kick. Then add some salt since it was unsalted butter and some pepper.
Lobster Tails run anywhere between four to five ounces. They can get really big. We want to get this completely melted down. This garlic butter base is coming along nicely.
This amazing right now– strong notes of acid from the lemon and the garlic. It smells absolutely wonderful. You can add whatever you like to the base. If you like, you can use hot sauce for this. This one is really simple garlic butter base that everyone seems to like.
So these Lobster Tails are cut up, and they look absolutely fantastic.
Lobster meat come out in one small piece and it layback down top of the lobster shell. Lobster meat still attaché on the top of the shell. It will make very beautiful presentation for the meal.
Ready for Season Lobster Tails…..
Especially for the lobster, you can season after cooking or before the cooking. That can vary according to your preference.This is the easy and best way to I’m going to squeeze some fresh lemon juice over them, and then apply some of the rub and then apply some of the rub.
For the season you can use lightly with salt, pepper and a dash of Roasted Garlic and Herb seasoning. Pepper powder will add more Health Benefits for your meal.So these lobster tails have the shell underneath them.
Time to Transfer Tails to the Smoker
Cooking lobster is very easy, very straightforward. That’s going to allow them to cook indirectly, even though we’re cooking them directly over the live fire. At 350, 400 degrees, you’re looking at about a minute and a half to two minutes per ounce.
Lobster can go wrong very quickly. However, like other seafood, its tightly bound muscle structure and lack of fat makes it less forgiving. We want to make sure we cook it no longer than 140 degrees.
These guys are going to take about eight minutes total to cook. And let them cook for about three minutes before we start applying the base. Place Lobsters’ tails over hot side the meat side up, leaving the shell expose to the air and keep the gaps between each tails on the grates on the smoker for to cook properly. Make sure just a touch of smokiness to the tails it will make beautiful and sweet. This best way to Grilled Lobster Tail add more value to your meal.
Look how they went from that really dark color to that beautiful Orange!!!!!….
That’s going to look so pretty paired up next to a steak.
Baste the Lobster tails with the Garlic Butter Base…..
Now these are ready to hit with the base. A little trick here is not to actually brush it on there. Just let it drop on there.
If you brush it on there, and that rub’s not set up on there, you can brush that entire rub off. Hope no one don’t want to do that.
These guys have been cooking for another minute and a half. Good to play another round of base to them. I’d say they got about another minute, minute and a half to go.
So go ahead and hit them with another round of the garlic butter base.
Look at that- doesn’t that look good? Oh, yeah. These are going to taste fantastic.
Every one love the color of the shell as they cook– how they get nice and bright and orange. These guys are coming along nicely. By drizzling the garlic butter instead of basting it on there, we get to leave our entire rub intact, which is going to give it that real pretty color.
Lobster’s notoriously known for when you overcook it. It gives it a very unpleasant texture. So we want to pull these guys right around140 degrees to ensure we get that delicate soft, buttery, sweet lobster meat. Always check the internal temperature using right BBQ Thermometer.
Here we are– 143. So it’s time to pull it. What you can do for a garnish is take these lemons from the garlic butter, put them down on the grate, and get those beautiful grill marks- really going to make the lobsters, pop when you use them for garnish.
One last application of this garlic butter, and then I’m going to take those charred lemons and squeeze some of that lemon juice over there. It’s going to be sweet, and it’s going to really make that lobster come to life. It is ready to enjoy.
Best way to Grilled Lobster Tail
Ingredients
- 4 LobsterTails
- 1 tsp Black Pepper
- 3 tbsp Butter
- 1 tsp Garlic Powder
- 2 Fresh Lemons
- 1 tsp Salt
- 1 tbsp All – Purpose BBQ Rub
Instructions
- Instructions
Prep the Lobster Tails:
- Shop fresh lobster tails.
- Cut right down the middle of the shell
- Take the meat out so it'll make a pretty presentation.
- Put your thumbs in and opening them up.
- Take your thumb down on the bottom right here and break the meat away from the shell.
- Season the lobster tail with the Pepper, Salt and the BBQ rub.
Smoke Lobster Tails:
- Preheat the smoker up to 350-400 °F
- Cook Tails no longer than 140 degrees.
- Right around140 degrees to ensure pull it from smoker, we get that delicate soft, buttery, sweet lobster meat
Rest:
- Let it rest probably about 10 to 15minutes. Add more butter, Garlic base and take it to whole new level.
Serve:
- Apply of this garlic butter, and take those charred lemons and squeeze some of that lemon juice over there.
- Present nicely with the bone.
